Book Series

Routledge Studies of Gastronomy, Food and Drink

This groundbreaking series focuses on cutting edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in this as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary & international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of Gastronomy & Food Studies, as well as related disciplines such as Tourism, Hospitality, Leisure, Hotel Management, cultural studies, anthropology, geography and marketing.

New and Published Books

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Sustainable Culinary Systems

Local Foods, Innovation, Tourism and Hospitality

Edited by C. Michael Hall, Stefan Gossling

Series: Routledge Studies of Gastronomy, Food and Drink

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...

Published November 28th 2012 by Routledge
The Business of Champagne

A Delicate Balance

Edited by Steve Charters

Series: Routledge Studies of Gastronomy, Food and Drink

The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a...

Published August 11th 2011 by Routledge